Tender white fish seared in a skillet and topped with a fresh salad of feta, green onion, and basil. Light, bright, and full of Mediterranean flavor.

Ingredients

  • 2 large roma or beefsteak tomatoes
  • 1/2 teaspoon kosher salt, divided 1 tablespoon bread crumbs or panko
  • 1 tablespoon bertolliВ® classicoв
  • „ў olive oil, plus
  • 1/4 cup bertolliВ® classicoв„ў olive oil
  • 2 cups arugula or baby spinach leaves
  • 20 large fresh basil leaves, halved 4 green onions, sliced (white part only)
  • 6 ounces feta cheese, cubed 4 (4 ounce) pieces of cod
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon bertolliВ® extra lightв„ў tasting olive oil

Directions

  1. Preheat oven to 475 degrees F.
  2. Cut tomatoes in half horizontally and remove seeds. Season with 1/4 tsp. salt, then evenly sprinkle with bread crumbs. Drizzle with 1 Tbsp. BertolliВ® Classicoв„ў Olive Oil. Bake 20 minutes or until tomatoes are tender.
  3. Toss arugula, basil, green onions, cheese and remaining 1/4 cup Olive Oil; set aside.
  4. Season cod with remaining 1/4 tsp. salt and pepper. Heat 1 Tbsp. BertolliВ® Extra Lightв„ў Tasting Olive Oil in 12-inch nonstick skillet and cook cod, turning once, 6 minutes or until cod flakes with a fork. Arrange tomatoes on serving plates, then top with cod and salad. Drizzle, if desired, with additional Olive Oil.